Chef Biography

Frank Caputo was raised in the food industry back in the 1940s, in New Jersey. His parents were born in a small town in southern Italy where hard work, eating and drinking were a way of life.  Out of this background and in a desire to, as chef Caputo says “express my love for food, because without that pleasure, my life is unfulfilled”, came the decision to spend a career cooking.

After being mentored by Master Chef John M. Shoop, he graduated from the CIA in 1989 and took his first job as sous chef at the Gina Rosa restaurant in Voorhees, New Jersey.  He then learned banquet operations at the Mansion at Main Street in Voorhees and in 1991, headed south to accept the position of executive sous chef at the Bay Colony Club in Naples, Florida.

He was the executive working chef at the Miramar Beach & Tennis Club in 1992, before going to the Kiawah Island Club in South Carolina in 1993.  The Great Chefs television crew showed up in 1996 to tape Chef Caputo in Kiawah for their Great Chefs of the South television series for The Discovery Channel.

He returned to Naples in 2000 as executive chef and Food & Beverage Manager at the Old Collier Golf Club before being named as executive chef and culinary director for the Cancer Treatment Centers of America in 2008, where he remains today in 2016.


Galliano Crêpes with Seasonal Berries

Serving: 4 Print Galliano Crêpes with Seasonal Berries By Great Chefs November 10, 2015 A simple, light dessert, these crêpes are a wonderful way to showcase fresh seasonal berries. The crêpes are filled with vanilla pastry cream; the sauce is flavored with fresh orange juice and Galliano liqueur. Ingredients Crêpes (makes 15 to 20) All-Purpose […]

Paupiette of Ashley River Shad Roe with Wild Mushrooms

Serving: 4 Print Paupiette of Ashley River Shad Roe with Wild Mushrooms By Great Chefs October 3, 2015 This entree is a dressed-up version of a Southern favorite. A duxelle stuffing is prepared from several mushroom varieties to accompany the shad roe that is beautifully enrobed in thin potato slices. Ingredients Shad Roe – 4, […]

Bouchée of White Shrimp and Crawfish

Serving: 4 Print Bouchée of White Shrimp and Crawfish By Great Chefs September 27, 2015 Carolina white shrimp and crawfish fill puff pastry shells to overflowing. The sauce is a reduction of pan juices and cream with wine and a touch of verjus. Ingredients Pastry Bouchées Puff Pastry sheet – 1, thawed Egg Yolk – […]

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